Father’s Day Thoughts
I tell all my clients to do yoga – any type. It basically forces your body and your mind to unwind and calm. For Type A people like me (who have a hard time holding still) it saves you. Your body and your mind, forces you to hold stretches and keeps your monkey brain quiet for a bit, always after a class – I am renewed, relaxed and have better and clearer thinking.
SO tonight- I left thinking about my Dad. How I spent a great father’s day with him and how great it is that we now have open conversations as two adults, not just as parent and child. He has definitely instilled in me many of my traits I carry now. Some of these are 1. Have a strong sense of self 2. Never turn down an adventure 3. Don’t be afraid to leap… just look where you’re going.
My dad is a wanderer (he literally has a business card stating this) He wanders the world, most often from the Northwest to the Far East to the Beaches of Mexico. He doesn’t carry much — because he knows that less is more (in every way), and quality is much better than quantity (which is why he has a nice new backpack for his flight tomorrow)
(Dad on recent Mule expedition in isolated Baja to see cave paintings thousands of years old)
My father has made me great at what I do and keeping myself challenged to always do better. As a trainer, nutrition specialist and health coach I keep in mind (for myself and my clients) to know what is possible and not be afraid to leap to get there ! If we pack our bags right for the journey ahead and look where we are going – we will not only get further but land sure footed (for more leaps) – so Thank you Dad! Here’s to many more challenges, adventures and leaps
Oh – and please read below for a great kale, beet, walnut salad my dad made last night – it was in direct competition with my miso cabbage salad. I think his won 🙂 Both recipes below.
I am adding some avocado and salmon to the miso salad tonight – it is delicious!
Gene’s KALE, BEET and WALNUT SALAD
– Serves 6 (side)
3 beets – cooked and peeled
1 bunch kale- coarsely chopped, 3 mins – still crisp
1 cup walnuts – roasted in oven @ 325 for 10 mins
1/2 cup feta optional
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp tamari (or 1/4 tsp sea salt )
mix dressing – mix all above ingredients together
Chopped Miso salad ( modified from Heidi Swanson’s 101cookbooks.com)
1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt
2 tablespoons miso
1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
2 tablespoons agave or honey
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)
1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.
Make the dressing by whisking the miso, mustard, and agave together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
Gently toss the cabbage, shallots, almonds, red onion, chives in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again – until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.
Serves 3 – 4 as a main dish, 6 – 8 as a side.